Ingredients

• ¾ cup of pitted dates

• ¾ cup of shredded zucchini

• ½ cup of shredded carrots

• 3 pasture-raised eggs

• ½ cup of ghee or butter, melted

• 2 cups of activated sunflower seeds (soak overnight in filtered water with 2 pinches of salt, discard in the morning before baking and rinse and drain well)

• 1 ½ tsp of baking soda

• ½ tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp sea salt

Method

Preheat the oven to 180°C.

Line the muffin tray with baking cups or grease with coconut oil or butter.

Place the dates in a bowl of warm water for 10 minutes to soak.

Grate the zucchini and carrot and squeeze out the juices.

Place the sunflower seeds in a food processor or blender and blend until fine. Put aside.

Place the dates, eggs and ghee or butter in a food processor or blender and process for 30 seconds, until smooth

Add the sunflower seed meal, baking soda, cinnamon, nutmeg and sea salt and process for 15 seconds or more to blend all the ingredients well.

Fold the vegetables into the batter.

Divide the batter evenly between muffin cups. Bake for 30 minutes. Allow the muffins to cool completely before storing. Enjoy!